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Roasted Brown Sugar & Rosemary Squash Wedges

These Roasted Brown Sugar & Rosemary Squash Wedges are simple and delicious side dish.  Pairs wonderfully with roasted chicken, turkey or pork!

So are you ready for another fantastic Thanksgiving recipe?  How about Roasted Brown Sugar & Rosemary Squash Wedges?  Does this not sound divine?!

I can’t believe that it’s already been over a week since we celebrated our Thanksgiving here in a Canada!  Next is Halloween and before you know it we will be planning for Christmas!  I love this time of year, but it can sloooooow down!

I really enjoyed cooking for our Thanksgiving dinner this year.  I just felt inspired and so thankful for everything in my life, which then transferred over into my kitchen.  My kitchen is where I express myself and feel most at home.  So this year I went all out with our menu, and am really happy with how it all turned out.  (You can see the full menu at the bottom of this post.)

Roasted Brown Sugar & Rosemary Squash Wedges {A Pretty Life}

I remember my mom roasting acorn squash with brown sugar and butter when I was a kid, and I always loved it!  But the addition of the rosemary knocks this side dish out of the park!  It’s so incredibly good…so good in fact that after dinner was over, I saw my mom mopping the butter mixture up from the bottom of the serving dish with her bread.  My mom never does things like that.  True story.

Roasted Brown Sugar & Rosemary Squash Wedges {A Pretty Life}

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Roasted Brown Sugar & Rosemary Squash Wedges

These Roasted Brown Sugar & Rosemary Squash Wedges are simple and delicious side dish.  Pairs wonderfully with roasted chicken, turkey or pork!

  • Author: Jo-Anna Rooney
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 - 8 servings 1x

Ingredients

Scale
  • 1 acorn or butternut squash (cut into wedges with the peel on)
  • dash olive oil
  • 1/2 cup salted butter (at room temperature)
  • 1/2 cup lightly packed brown sugar
  • 3 tbsp coarsely chopped fresh rosemary (about 2 sprigs)

Instructions

  1. Preheat your oven to 350 degrees.
  2. Clean out the squash, and cut it into wedges as mentioned above.
  3. Place the squash wedges into a baking dish and sprinkle with olive oil.
  4. Bake for 20 minutes.
  5. In a bowl, mix together the butter, brown sugar and rosemary (it should resemble a paste).
  6. After the squash has baked for the 20 minutes, remove it from the oven and spread the butter/sugar/rosemary paste onto the squash. Use it all…be generous!
  7. Place them back into the oven and bake for 30 minutes more, or until the squash is lightly browned and caramelized.
  8. During the baking process, use a spoon to scoop some of the melted butter/sugar mixture and drizzle it over the squash.
  9. Serve and enjoy! Make sure to serve the squash with the melted butter/sugar/rosemary sauce…you might even be tempted to soak it up with your dinner buns!

Notes

You can use acorn or butternut squash.

Bake the squash wedges with the peels on, and just have each person scoop out the squash from their wedges at dinner time!

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Mention @prettysuburbs so I can see what you made!

Recipe slightly adapted from The Pioneer Woman.

Whisk

I have to say that this dish is in my top 10 favourite side dishes of all time (I’ve even made it again since Thanksgiving).  And I would use any squash with this recipe, but so far I love the butternut squash the best!  So if you are looking for THAT perfect side dish for your Thanksgiving, this is it.  It really is.

Roasted Brown Sugar & Rosemary Squash Wedges {A Pretty Life}

Enjoy!

More delicious Thanksgiving menu ideas!

 

Thanksgiving Menu Ideas

Have a delicious day!
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19 Comments

  1. Oh – Canadian Thanksgiving! *headsmack* I thought you were being awfully over-prepared to already have your menu written when you posted that a while back. =) I usually make roasted sweet potatoes with brown sugar, but I think I might have to switch it up this year… your recipe looks amazing. Is the squash peeled? I always hate that part. They’re so slippery and I feel like I’m going to lose a finger.

    1. Haha! Yep, our Thanksgiving is in October which I really like because now we get a breather before Christmas! Roasted Sweet Potatoes are so good, and I bet this recipe would work with them too…I think I just might have to try that!
      For this recipe for the squash I used I leave the peels on during baking and let each person scoop their squash out at dinner time. Once it’s baked the peel usually just slips away pretty easily.

  2. The US’s is in a month. I LOVE squash and make it with brown sugar and butter as well. I am going to try this one too. It sounds delish!!! Also aren’t brined turkeys the best?!! I have been brining mine for the last 4-5 yrs. I use Alton Brown’s recipe from the FoodNetwork. It is so good!! I too love the new pic. Have a great weekend!

    1. Thank you for your lovely comment Michelle! I love squash too…everything about it…I hope you love this recipe! We’ve been brining our turkey for a few years now and would never go back because we love it so much! I’m definitely going to check out Alton Brown’s recipe! Yum!

  3. 5 stars
    I found your recipe online for Roasted Brown Sugar & Rosemary Squash Wedges and made I it for Thanksgiving. Let me say that I am not a squash eater at all..but this was absolutely the highlight of my dishes. Everyone loved it!! So much…that I had to give the recipe to my aunt before she left 🙂

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